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Start with a large bowl and beat together the softened cream cheese, butter, brown sugar, and vanilla with a hand or stand mixer. Don't over mix, or the cheese ball will not hold its shape. Next, fold in ½ a cup of chopped pecans and ½ a cup of chocolate chips and stir cream cheese until combined.

Turkey Cheese Ball

The recipe contains between eight to ten servings, although you can adapt the quantities to make an even bigger turkey cheese ball if needed. It is around 10 minutes of prep time, and then about an hour and a half of cooking time until the dish is ready to serve. The instructions are very easy to follow, and there is barely any kitchen.

FileTurkey bird J1.jpg

Dump the cheeseball mixture onto the middle of the plastic wrap. Use the plastic wrap to mold and shape the cheese ball mixture into a ball. Wrap the plastic wrap all around the cheeseball and refrigerate it for at least 2 hours (along with the golf ball sized cheese ball). Once chilled, let's decorate the turkey!

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In a large bowl, add first six ingredients. Stir until completely combined. Shape into a ball and cover with plastic wrap. Refrigerate for 2-3 hours. Remove from the refrigerator and let it rest for about 10 minutes. Place bacon in cheese ball, then pecans, to look like turkey feathers.

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Instructions. In a large mixing bowl with a hand mixer, cream together the cream cheese and butter. Beat in brown sugar, powdered sugar, and vanilla extract until thoroughly combined. Add in ½ a cup of the chopped pecans and ½ a cup of the semi-sweet chocolate chips and mix just until just combined.

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Drop the cream cheese mixture into the center and wrap to form a ball shape. 5. Place the wrapped cheese ball in the refrigerator for at least one hour to firm up. 6. To make the turkey head, melt chocolate wafers in the microwave. 7. Use the chocolate to stick the eyes and candy corn to one end of the pretzel rod. 8.

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Once ready to serve, stick a pretzel rod into the center of the cheese ball. Place the brie towards the bottom of the board. Fan the cheese balls out in layers around the top of the cheese to resemble feathers. Add eyes and candy corn beak to the orange slice to make the turkey's face. Enjoy with more pretzels on the side!

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Turkey Cheese Ball Recipe: 1 8 oz. package cream cheese. 1 cup shredded cheddar (I shredded a chunk of cheddar cheese) About 1/2 cup of chopped up mixed nuts. 2 candy eyes (bought these at Stop and Shop. 1 Slim Jim. pretzel sticks. 1 round chocolate candy as in Whopper or Chocolate Pom poms for the head. 1 candy corn.

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Preheat the oven to 400 degrees F. Coat the turkey with the olive oil, season with salt and pepper and put into a roasting pan. Transfer to the oven and roast until warmed through. Let cool.

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Cover with plastic wrap and chill mixture for at least 3 hours. After cheese mixture has chilled, divide it into two balls—one large ball for the body and one small ball for the head (use about ¼ cup for the head). Form the body into a round but flattened ball and the head into an oval. Use one or more toothpicks to attach the head to the body.

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Reserve 1 teaspoon cream cheese; cover and refrigerate for later. 2. In large bowl, mix remaining cream cheese, the shredded cheese, bacon and green onions. Beat with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until mixed well. Cover and refrigerate about 2 hours or until mixture is firm enough to shape into ball.

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Fold the plastic wrap up over the cheese mixture and form into a ball. Place ball still in the plastic wrap, in the refrigerator for 1 hour or until the mixture starts to firm. While ball is chilling, melt your candy melts. I recommend taking 2-3 candy melt wafers and microwaving for 30 seconds at 50% power.

Cheesy Cheddar Stuffed Turkey Balls

Step 1 Combine cream cheese, butter, goat cheese and garlic powder in the bowl of a food processor. Pulse until smooth. Add chives, parsley, and thyme leaves and pulse a few times until well.

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In a medium size bowl, mix the cream cheese and shredded cheddar cheese. With a cookie scoop or spoon make about a 1-inch ball, roll in the crushed pecans and place on parchment paper. 2. Take the edible markers and color the slivered almonds any colors you'd like. You'll need 4 almonds per cheese ball.

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Step 2: Insert The Pretzel Sticks. Flip the cheese ball over and place it on a plate or serving platter. Using pretzel sticks, poke one in the front of your cheese ball to create a turkey neck, and then poke several pretzel sticks in the back to make turkey feathers.

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Form into a large ball. Roll in chopped pecans to coat surface. Refrigerate for at least 2 hours, or overnight. Decorate the turkey: Arrange a row of whole-wheat crackers in the back of the cheese ball for the turkey tail feathers. Stick pecans evenly into the cheese ball for the body. Cut out 2 strips of red bell pepper for the head and neck.